Wash cabbage. Cut through the core to halve the cabbage and then into quarters. This will allow you to easily cut out the core. Thinly slice the cored quarters. In a large skillet with a lid, heat the olive oil slightly. Add the cabbage and turn with tongs to coat cabbage with the oil. Add the onion and continue to turn to mix in the onions well. Add 1/2 cup water and reduce heat to simmer. Cover with lid and cook until cabbage is tender. Stir cabbage about every 10 minutes and add more water if needed. This should take about 20 to 30 minutes.

If you like bacon, you can cut about 6 strips of bacon into bite-size pieces and soft fry in the oil at the time you are heating up the oil. Then add the cabbage and continue with the directions. If you want the bacon crisp, continue to cook until crisp and then remove it before adding the cabbage. Crumble over cabbage just before you serve to avoid it getting soggy.